Liu Mang slaughtered the copper fish and removed the scales, boiled a pot of hot water, lifted the fish upside down, scooped up the hot water in the pot with a frying spoon, and poured it evenly on the fish. Pen ~ fun ~ pavilion www.biquge.info

"Brother Liu, what are you going to do?" Lin Xiao, who was busy working on the other side of the stove, asked strangely.

"This is also a little trick of mine, which is to drizzle the fish with warm water and then scrape off the black skin of the fish with a knife. In this way, even if you don't use green onion and ginger, you can get rid of the fish. ”

This technique was learned by Liu Mang, who never whispered from the book "Diaoding Collection" handed to him, and it really had an effect.

"Really?" Lin Xiao was a little unconvinced.

"You sniff. Liu Mang scraped the scalded copper fish with a knife, and then handed it to Lin Xiao.

"Don't say it, it's really useful!" Lin Xiao took a closer look and said in surprise.

"Same for the same, you teach me a trick, and I'll give you back. ”

"How can you owe favors like you owe life, it's really boring to keep thinking about paying it back!" Lin Xiao complained.

"Get used to it, get used to it. Liu Mang smiled.

"Didn't you use boiling water?" Lin Xiao leaned over to the pot and stroked it with his hand.

"Well, the water temperature is around 70 degrees, and if it's too hot, the fish skin will be burned. ”

"The god of kitchen is the god of cooking, and the basic skills are very solid!" Liu Mang said in surprise.

Just resting your palm on top of the pan to feel the temperature of the oil is the basic skill of a successful chef. But if the pot is boiling water, it is much more difficult.

Because the boiling point of water is lower than that of oil, you want to feel the temperature of water. It is necessary to have an extraordinary sense of touch, which can only be achieved through the accumulation of a long period of experience.

"Great, aren't you too?" Lin Xiao pouted disappetly, and walked to the board to handle his fish.

There is a big difference between dry roasting and ordinary braised braised dishes, that is, the ingredients should be fried in a pot with flavor, and then added auxiliary ingredients and soup to the pot.

Lin Xiao cut out a diamond-shaped pattern on the fish, then added sauce to marinate, and prepared to put it in the oil pan for a while.

Liu Mang, on the other hand, cleans the fish, seasons it with salt and ginger juice, and then puts it on a plate and waits for the fish to autolyze.

This kind of little skill that Lin Xiao learned from Dongying, Liu Mang has not tried it yet. However, after eating the steamed catfish last time, he was sure that this method would definitely work.

After the fish sat for half an hour, Liu Mang used a knife to cut off a piece the size of a fingernail from the belly of the copper fish, cooked it in boiling water, and threw it into his mouth to taste it.

"Well, the meat is very tender, and if you steam it for 8 minutes, the time should be just right. ”

Steaming fish seems simple, but in fact, it is difficult to do it well, because the steaming time depends not only on the size of the fish, but also on the type of fish.

Suffice it to say, in order to steam a fish with just the right temperature, each fish will be steamed for a different time, which requires the precise judgment of a chef.

Liu Mang is not a god, for the ingredients he came into contact with for the first time, he can only test it first, and then he can analyze the specific time.

Lin Xiao's dry roasted fish has been marinated, he holds the tail of the fish in his left hand, picks up the frying spoon in his right hand, first dips the fish head in the pot, and then pours it on the copper fish with hot oil spoonfuls of spoonful.

With a sound of "ba-la-la-la", the pre-cut knife lines on the fish immediately exploded.

"Beautiful!" Liu Mang, who had already put the fish in the steamer, glanced over there, and couldn't help but admire in his heart.

Suzhou's famous dish 'squirrel mandarin fish' is fried in this way, and after the dish is completed, the whole fish will look like a squirrel with fluffy hair, which is very beautiful.

Lin Xiao also used this method, but the pattern of the knife on the fish was more fine, and after pouring hot oil, the pattern formed was like layers of covered leaves, which was beautiful.

After the copper fish is fried, Lin Xiao starts another pot, puts in the green onion and ginger and stir-fries until fragrant, adds diced spring bamboo shoots, diced mushrooms, minced pork, and green peas to stir-fry in the pot, and finally adds the prepared sauce and broth, puts the fried copper fish in it, and covers the pot.

Liu Mang picked up his arm and watched Lin Xiao cook carefully. found that his cooking movements were not fancy, not hurried or slow, like a breeze coming.

"Is it handsome?"

Seeing Liu Mang staring at him, Lin Xiao grinned, shook his hair very coquettishly, and threw over a look that he thought was very ecstatic.

"Handsome! really handsome, just a little worse than me. Liu Mang smiled so much that the corners of his mouth were cramping.

"Alright, my 'Dry Roasted Copper Fish' is ready!"

Lin Xiao put the fish in the pot into a fish plate, poured the remaining sauce from the pot on the fish, sprinkled a little chopped green onion and shredded red pepper, and announced that it was done.

"That's right! Mine is almost there!" Liu Mang opened the steamer and brought out his steamed fish.

Skim off the ginger cubes and lard nets on the fish, sprinkle a handful of finely chopped green onions, and then pour a spoonful of hot oil to stimulate the aroma, and Liu Mang's 'steamed copper fish' is also completed.

Liu Mang and Lin Xiao have a tacit understanding when making these two dishes, and they do not use too complicated techniques, but use the simplest cooking methods to present the original taste of the ingredients.

"It's finally ready!It's ready to eat!" Wuyan was holding a glass of rice wine in his hand, and he had been sipping it for a long time, and when he saw that the dishes of the two were out of the pot, he hurriedly came up.

But when he looked at the table, he hesitated, not knowing which one to taste first. Because the color, aroma and taste of the two dishes are equally equivalent.

If Lin Xiao's 'braised copper fish' is the hunting wind and sand in the northwest, Liu Mang's 'steamed copper fish' is like a silk rain in the south of the Yangtze River.

A thick oil red sauce, a light taste.

"Brother Liu, please!" Lin Xiao smiled and gestured to please.

Liu Mang first drank a sip of cold water to rinse his mouth, and then picked up a piece of 'braised copper fish' and put it into his mouth.

The skin of the copper fish is fried, and then the soup is absorbed, and it becomes elastic and full of charred flavor.

The flesh under the skin is so tender that it glides deep into the throat as if it were uncontrollable.

The flavor of the various trimmings is contained in the slightly reddened sauce, and the subtle saltiness of the sauce brings out the sweetness of the fish itself, and you can't help but smack your mouth and want to taste it carefully.

"Very good!" Liu Mang blurted out.

"Really? I'll taste yours. Lin Xiao smiled, stretched out his chopsticks and pinched them on the steamed fish made by Liu Mang.

"Good guy, you learned it so quickly!" Lin Xiao exclaimed as soon as his chopsticks opened the fish.

The skeleton of the steamed copper fish is covered with blood, which is the time it takes to steam a fish, and it is the ultimate performance.

If you increase one point, it will be too long, and if you subtract one point, it will be too short, and those who can do it are all top masters.